directions

FOR THE TOPPING:

Combine breadcrumbs, butter, herbs and mushroom powder in bowl. Season to taste. Roll to 1/8-inch thick on parchment or wax paper. Chill for 1 hour. Cut rounds approximately the size of the mushroom caps. Return circles to refrigerator while prepping mushroom filling.

FOR THE MUSHROOM FILLING:

Remove stems from crimini mushrooms. Set aside all caps, except two. Chop the two caps and stems all finely. In a preheated skillet or saute pan, add oil, garlic, shallots and chopped mushrooms. Sweat until soft, but not browned. Add white wine and cook to reduce. When dry, remove from heat and cool completely. In a bowl, combine mixture and remaining ingredients. Season to taste.

Preheat oven to 350 degrees F. Place a heaping spoonful of filling into mushroom caps and pack down well. Place on baking sheet and bake for 6 to 8 minutes. Remove and turn on broiler. Top each mushroom with a circle of topping, place under broiler until golden brown and serve.

Recipe reprinted by permission of Mushroom Council. All rights reserved.